Toni’s Health Tip #35: Healthy Eggplant Parmesan Recipe

Tip #35 : Healthy Eggplant Parmesan Recipe

By Toni Julian, health advocate & author


Toni Julian, Top Influential Women in Silicon Valley 2017

I’m sure you all enjoyed this last weekend’s special day in celebration of mothers everywhere! If you are one, I hope it was fulfilling and spent with those who love and appreciate you for all you have done to unify and raise your families. I have always found my happiest times to be when I’m surrounded by our four grown kids. Now, getting them all in the same place and the same time is truly magical indeed!

Last week I had the opportunity to take a long-awaited vacation. My husband and I went to northern Italy and for some reason, I was obsessed with eggplant from the local market, for it’s beautiful aubergine skins and filling, smooth texture.

Eggplant is part of the nightshade family of vegetables and contains important phytonutrients, including nasusin; a potent antioxidant and free radical scavenger that helps protect brain cell membranes. Another compound found in eggplant is chlorogenic acid, which is helps prevent cells from mutating, is antimicrobial, lowers LDL (the bad cholesterol) and also has antiviral properties.

With all the nutrition stats out of the way, let’s move on to explore my healthy version of eggplant parmesan. With it’s golden brown, crunchy texture, you’d swear it was fried, but it’s not. In true Italian style, I do not measure when I make this but it’s easy to follow along!

What to buy:

  • 2 whole eggplant, do not peel
  • 2 organic eggs
  • ½ cup grated parmesan cheese
  • 1 Pkg bread crumbs such as Panko
  • Dried parsley and oregano
  • 1 Pkg low-fat mozzarella cheese, grated
  • Fresh basil
  • Sigona’s Old World Marinara
  • Salt and pepper to taste

What to do:

Pre-heat oven to 400 degrees, setting on bake.

Slice eggplant in roughly 1/3” slices. In a separate small bowl, whisk eggs together.

In another bowl, mix breadcrumbs, grated parmesan, parsley and oregano together.

Dip eggplant in the egg mixture, then the breadcrumbs and place on a baking sheet.

Bake about 15 minutes until slightly golden brown and centers feel crunchy to the touch.

Pull out of oven, top with generous spoonfuls of marinara, sprinkle with mozzarella and finish off in the oven another 10 minutes until cheese is melted.

Top with fresh basil and enjoy!

Share this with friends who would like to try something new.

From my heart to yours,




Toni Julian is the 2017 recipient of the Top Women of Influence by the Silicon Valley Business Journal, is a nationally renowned health advocate, nutrition adviser, fitness expert, figure competitor, and author of BITE ME! Change Your Life One Bite at a Time. She’s a 50-something mom of four, on the board of directors for NAWBO and Creator of TONI’S Protein Meals, with 18 grams of protein for a conveniently healthy and complete meal that’s ready in minutes. Get yours at Sigona’s! Visit

2018 Toni Julian® is a registered trademark of AABS Nutrition & Fitness. All rights reserved.

This content is written exclusively for Sigona’s Farmers Market and may not be reproduced in any form without the express permission of Toni Julian.

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